Carrot Cake with Crushed Pineapple and Pecans


  • 2 cups all-purpose flour
  • 3 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups white sugar
  • 1 ½ cups canola oil
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups finely grated carrots, or more to taste
  • 1 (8 ounce) can crushed pineapple, drained
  • 1 cup sweetened flaked coconut
  • 1 cup chopped pecans
  • Directions

  • Step 1

    Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round or square cake pans.


  • Step 2

    Sift flour, cinnamon, baking soda, and salt together in a bowl.

  • Step 3

    Beat sugar, oil, eggs, and vanilla extract together in another bowl until well blended. Add the dry ingredients gradually until well mixed. Fold in carrots, pineapple, coconut, and pecans. Divide batter evenly among the prepared cake pans.

  • Step 4

    Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

  • Cook's Notes:

    You can use chopped walnuts instead of pecans.

    You can bake this in 2 round or square cake pans instead of three. It depends on the thickness of cake you prefer. The cake rises some but is very dense. Increase baking time to 1 hour.

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